- 1-1/2 cups milk
- 1 cup sugar
- 3/4 cup flaked coconut
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, melted
- 1/4 teaspoon vanilla extract
- 1 unbaked pastry shell (9 inches)
- In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into pie shell.
- Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers. Yield: 6-8 servings.
Reviews for Coconut Pie
"We tried it warm, and it was good. I might have to upgrade my review tomorrow when it's cold! To Pennzer, the filling did not run over, and I did not use a deep dish pie pan. The bottom crust did get cooked, and the filling did not soak into it because it's so watery. I don't know why yours did, but mine didn't."
"We really enjoyed this pie! It was delicious and easy to make. I used a 9 inch, deep dish, frozen, store bought crust and had room to spare for the filling. I did cut the sugar a bit, to 3/4 cup. Will definitely make again. Thanks for sharing your recipe!"
"This recipe is flawed. Where did all these 5-star ratings come from? Either you used a different recipe or you haven't really made it. Or maybe the recipe got changed before I made it. One and one-half cups milk is waaay too much liquid! This will run out of a 9" pie crust and all over your counter and all over your oven. And even if you don't use all the filling you have made, the filling is so thin and watery it will soak into the bottom crust and the crust won't get cooked. Also it won't taste good, because it is so dilute! How do I know? Because I made it last night. What a mess! After my folly I checked this recipe against my old standby, Lady Bird Johnson's coconut pie. Her recipe calls for 1/3 cup buttermilk, and that's the only liquid. She tops it after baked with whipped cream. Editors, please fix this recipe to spare others the disaster I had."
"Made it!!! Love it!!! Used heavy cream instead of milk, and made a shortbread pie crust ..... My guests were totally blown away!!! Bless you Mary McGuire!!! It's amazing how something so easy to make can be sooo delicious!!! Have many requests to make it often ..... THANKS !!!"
"This is not like a pudding coconut pie with meringue. It's a lot more dense but absolutely delicious. Bet you can't eat just one slice! Very easy to whip up at the last minute but make sure to use a deep dish crust or a 10" pie pan. This makes a lot. Thank you Mary for sharing your recipe & making me a hero after dinner last night!!"
"Better than my mothers recipe. That says a lot, because hers is delicious."
"I used coconut milk and toasted the coconut and I also did exactly what reviewer delowenstein did. The results were fantastic!! I will definitely make this again. We loved it."
"this recipe is super easy and very good. I used a "pat in the pan" crust (originally called Mazola pie crust) and it worked fine, although a traditional crust would have been better in my opinion. This is a "custard" type pie and a nice change from the pudding type coconut pie recipes."
"Followed the recipe as written. Very good indeed! Everyone loved it! I used fat free milk (that's all I had). Definitely will make again!"
"I used this recipe for the first time as I was using coconut for this week's challenge on Cook's Corner with Coconut! I'd used 1-1/2 cups 2% milk since I'd had that on hand! What I'd done was beat the eggs, then add the milk, sugar, vanilla, flour, melted butter which I again beat with a wire whisk attachment. I just stirred IN the flaked sweetened coconut. I used a prepared 9" unbaked pastry shell and I baked 50 minutes on a baking sheet at 350o F. or until a knife inserted near center came out clean. Please note that filling tested clean when a knife was inserted. The filling WAS jiggly, but should set as pie cools! Thank you for sharing this recipe! delowenstein"